Grouper with Tomatillo-and-Green Chile Chutney

Grouper with Tomatillo-and-Green Chile Chutney Recipe
Photo: Becky Luigart-Stayner; Styling: Mike Jones

Yield:

4 servings (serving size: 5 ounces fish and about 1/3 cup chutney)

Recipe from

Cooking Light

Nutritional Information

Calories 411
Caloriesfromfat 7 %
Fat 3 g
Satfat 0.5 g
Monofat 0.5 g
Polyfat 1 g
Protein 34.7 g
Carbohydrate 63.8 g
Fiber 1.3 g
Cholesterol 63 mg
Iron 2.4 mg
Sodium 388 mg
Calcium 71 mg

Ingredients

3/4 pound tomatillos (about 5 large)
1 cup chopped onion
1 cup sugar
1 cup cider vinegar
1/2 cup chopped jalapeño pepper
1 teaspoon ground red pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 (6-ounce) grouper or other firm white fish fillets
Cooking spray
Lemon wedges (optional)

Preparation

Discard husks and stems from the tomatillos, and chop. Place the tomatillos and the next 8 ingredients (tomatillos through coriander) in a saucepan, and bring to a boil. Reduce heat, and simmer 1 hour or until mixture is thick, stirring occasionally. Spoon chutney into a bowl; cover and chill.

Prepare grill or broiler. Place grouper on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with chutney; garnish with lemon, if desired.

April 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note